Welcome to The Seasoned Table. Today, we are exploring a cornerstone of Moroccan baking that bridges the gap between a rustic bread and a delicate pastry: Krachel (also known as Qrashel).
These are not your average dinner rolls. Krachel are sweet, aromatic brioche buns infused with the distinct scents of the Mediterranean—orange blossom water, aniseed, and toasted sesame. Historically, these buns are a staple of the Moroccan Goûter (afternoon tea) and are synonymous with holiday breakfasts, particularly during Eid. What sets Krachel apart from a standard European brioche is the complex layering of aromatics and the use of oil and butter, resulting in a crumb that is incredibly soft yet sturdy enough to be slathered with amlou, honey, or cheese.
.jpeg "The Golden Brioche of the Maghreb Mastering Moroccan Krachel")
Chef’s Pre-Preparation Tip:
The "secret" to professional-grade Krachel is the long fermentation. Because the dough is enriched with fats and sugar, the yeast works more slowly. For a superior flavor profile and a lighter-than-air texture, I recommend a slow first rise in a slightly cool environment rather than a rushed, hot proof.
1. Ingredients List
Precision is the language of the pastry chef. Please use these metric measurements for consistent results.
The Enriched Dough
500g All-Purpose Flour (A high-protein bread flour is also excellent for more "shred").
100g Granulated Sugar.
2 Large Eggs (Approx. 110g, room temperature).
60g Unsalted Butter (Softened).
60ml Vegetable Oil.
160ml Warm Milk.
40ml Orange Blossom Water (High quality).
10g Active Dry Yeast.
2 tbsp Toasted Sesame Seeds.
1 tbsp Aniseed (Whole or slightly bruised).
5g Salt.
The Wash & Garnish
1 Egg Yolk.
1 tsp Milk or Coffee (For a deeper color).
Toasted Sesame Seeds (For sprinkling).
Substitutions & Effects
Orange Blossom Water: If you find this too floral, substitute with Orange Zest and a splash of vanilla. You will lose the "traditional" Moroccan aroma, but the buns will remain delicious.
Milk: You can use Almond or Soy Milk; however, the lack of animal fat and lactose will result in a slightly less golden crust and a less "tender" crumb.
Aniseed: If you aren't a fan of black liquorice notes, try Fennel Seeds (sweeter/milder) or omit them entirely, though the buns will lose their iconic character.
2. Professional Step-by-Step Preparation
Step 1: The Bloom and Infusion
In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Meanwhile, gently toast your sesame and aniseed in a dry pan until fragrant—this "awakens" the essential oils before they enter the dough.
Step 2: The Initial Mix
In a stand mixer fitted with the dough hook (or a large bowl), combine the flour, salt, and toasted seeds. Add the yeast mixture, orange blossom water, oil, and eggs. Mix on low speed until a shaggy dough forms.
Step 3: Incorporating the Fat
Once the dough has come together, add the softened butter one tablespoon at a time.
Chef’s Technique: Knead on medium speed for 10–12 minutes. The dough should be sticky but elastic. It should eventually "slap" the sides of the bowl. Do not be tempted to add more flour; the stickiness is the key to a moist bun.
Step 4: The First Rise (Bulk Fermentation)
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (approx. 1.5 to 2 hours).
Step 5: Shaping and the Second Proof
Deflate the dough gently. Divide into equal portions (approx. 80g each). Roll into smooth balls and place on a baking sheet lined with parchment paper. Crucial Step: Flatten the balls slightly with the palm of your hand; Krachel should be disc-shaped rather than perfectly spherical. Cover and let rise for another 45–60 minutes.
Step 6: The Signature Glaze and Bake
Preheat oven to 180°C (350°F). Whisk the egg yolk with a teaspoon of milk and brush generously over the buns. Sprinkle with sesame seeds. Bake for 18–22 minutes until they are a deep, mahogany gold.
3. Preparation and Cooking Time
Prep & Kneading: 25 minutes.
First Rise: 1.5 – 2 hours.
Shaping & Second Rise: 1 hour.
Baking: 20 minutes.
4. Visual Guide for the Blog
Images act as the bridge between instruction and inspiration. Here is how to frame your visual content:
The Final Touch
Krachel are best served warm, but they freeze exceptionally well. I recommend splitting them and toasting them slightly the next day, served with a generous dollop of apricot jam or salted butter.
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